Are you guys hanging in there?
Bringing you the best ways to support LA, alongside New York's finest recommendations.
This week we’re sharing restaurant pop-ups and collabs, featuring two cool new BK spots to grab a glass of wine, highlighting shows to see, sales to shop & community events to join in on and introducing you to our cool friend: Tamara Chubinidze of Chama Mama.
Rude Mouth
From its beginnings as a wine club, Rude Mouth has finally opened a physical wine bar in Williamsburg. Cool friend Ava Trilling – a wine mastermind who had a stint at the Four Horsemen – has been working towards this since the early days of pop-ups and pandemic wine delivery. Go by for a glass (or three) from 5p-12a the next chance you get over at 359 Metropolitan Ave!
Ha’s Snack Bar
Another exciting pop-up to brick-and-mortar is Ha’s Snack Bar from the Ha’s Đặc Biệt team. In the previous Gem Wine space on Broome St, they’ve made a few tweaks to the small footprint to crank out maximum flavor alongside a stellar list of natural wines. The married team behind the helm will be serving up the Vietnamese small plates and charcuterie they're known for from 5-10p Wednesdays–Saturdays at 297 Broome, with reservations available here!
Like many of you reading, we’ve been totally gutted seeing the devastation and loss in the ongoing wildfires across Los Angeles. Believe it or not, our biggest concentration of readers outside of NYC is LA – in this weird world wide web, we’re all a bit closer than it may seem. We’ve compiled a list of resources and ways to help if you live outside of LA or if you’re reading this and have been affected by the fires, maybe something on this list is useful to you.
Airbnb is offering temporary housing to people affected by the fire, in coordination with 211 LA – full info here
If you’re in LA, Canine Rescue Club is coordinating temporary foster care for displaced pups. Sign up here
Send a firefighter a meal from Le Great Outdoor
Donate to Direct Relief
Support the LAFD
Support hard-to-reach communities affected by the fires through the Wildfire Recovery Fund
New York City Ballet's Art Series is back again, featuring photographer Elizaveta Porodina. Porodina’s work often features surreal, symbolic narratives, blending fashion, fine art, and documentary influences. Her background in clinical psychology shapes her work, using photography as a medium for exploring the subconscious mind. With a keen eye for cinematic compositions and a connection to the emotional power of imagery, she continues to push the boundaries of modern photography in her 2024-25 collaboration with NYCB.
Her work will be on view at three special NYCB Art Series performances on January 24th, 31st, and February 8th eve. The evenings will include a ballet performance, viewing of the installation, and a post-performance afterparty. PLUS! Alll audience members will receive a takeaway unique to their Art Series evening…get those tickets!!
Photos by Dimitri Mais
Meet Tamara, founder and co-owner of NYC Georgian restaurant, Chama Mama. Since opening Chama Mama’s first location in 2019, Tamara has successfully expanded to new neighborhoods and broken bread with New Yorkers and visitors alike, introducing them to authentic Georgian cuisine and warm hospitality. She also hosts frequent events, showcasing the work of Georgian artists, craftsmen, and winemakers. With an entrepreneurial background, Tamara has created and grown several successful businesses in the fashion and lifestyle space & uses her businesses to bridge American and Georgian culture.
How did your career as a restaurant owner begin?
My journey as a restaurant owner is deeply rooted in my love for Georgian culture and cuisine. From a young age, I was captivated by the rich history, vibrant flavors, and heartfelt hospitality of my home country, Georgia. When I came to the United States at the age of 15, I carried with me not only these cherished traditions but also the dream of sharing them with others. Living in a city as dynamic and diverse as New York fueled my vision. I wanted to create a space where people could experience the warmth of Georgian culture through its food, wine, and unique culinary traditions. This passion culminated in the opening of the first Chama Mama location in Chelsea in 2019.
Tell us about the menu at your NYC-based Georgian restaurant, Chama Mama!
Our menu is a love letter to Georgia—its regions, traditions, and bold flavors. At Chama Mama, we honor time-tested Georgian recipes while incorporating a refined, modern touch to cater to the diverse palates of New Yorkers. The centerpiece of our menu is Khachapuri, a range of regionally inspired cheese-filled breads that are both iconic and irresistible. Beyond this, we offer Georgian soup dumplings (Khinkali), kebabs, tender meat assortments, and a variety of seasonal vegetable and salad preparations that highlight the flavors and culinary traditions of Georgia. Our edge lies in bringing Ekala straight from Georgia. This unique ingredient, a blend of a Georgian wild plant, walnut paste, onion, and coriander, creates a flavor experience that’s as bold as it is unforgettable. It’s our way of sharing the pure, unfiltered essence of Georgian flavors with every guest. Complementing the food is our selection of natural Georgian wines, a proud tradition of winemaking that dates back over 8,000 years. Each glass embodies Georgia’s rich terroir and pairs perfectly with our dishes. We strive to deliver an unforgettable experience—a journey through the flavors and stories of Georgia.
What’s your favorite part about the New York culinary community?
One of the most inspiring aspects of New York’s culinary community is its inclusiveness and enthusiasm for exploring new cuisines. From day one, we at Chama Mama have been warmly received by local diners, food critics, and fellow restaurateurs, which speaks volumes about the city’s open-minded and adventurous spirit. Building relationships within the hospitality community has been one of the most rewarding parts of this journey. I’ve been lucky to connect with incredible individuals like Meriko Gubeladze, who has been a true pioneer of Georgian hospitality. Meriko redefined Georgian cuisine by introducing a modern take through her innovative restaurant concepts, earning rave reviews and setting a new standard for our culinary tradition.
I’ve also been deeply inspired by Chef Tekuna Gachechiladze, another trailblazer in the modernization of Georgian cuisine. Her visionary work has not only revolutionized the way people experience our dishes but also earned her a nomination as a Top Chef on The Best Chef Awards platform, which is an incredible achievement. When we all lived in New York City, I developed a special relationship with both Meriko and Tekuna. We spent countless hours brainstorming, learning from one another, and inspiring each other in ways that shaped my own approach to Georgian cuisine. Their creativity and passion continue to influence me today.
I’ve also had the privilege of connecting with Jemiko Solo, a talented Georgian chef and the founder of Senza Gluten, a 100% gluten-free restaurant. Jemiko’s attention to detail and commitment to inclusivity are nothing short of remarkable. He’s making a real difference in the hospitality space by offering creative gluten-free options that don’t sacrifice flavor or quality. From his fresh pastries and breads to his thoughtful menus, Jemiko continues to push boundaries and redefine what’s possible in this space.
Tell us what it’s like working alongside your head chef, Chef Nino Chiokadze. Do you ever collaborate on dishes?
Working with Chef Nino Chiokadze has been an extraordinary partnership. From the very beginning of Chama Mama, Chef Nino and I have collaborated closely, shaping the menu with a shared vision inspired by Georgian family traditions. What started as a professional relationship quickly evolved into a creative synergy rooted in our mutual love for the recipes passed down from our grandmothers.
Chef Nino joined Chama Mama during its early days, and her dedication and collaboration have been a cornerstone of our success. Together, we’ve developed seasonal specialties such as different khachapuri offerings that reflect the flavors of each season. Chef Nino and I have also collaborated on the Ghognasho Adjika, which was recently recognized by New York Magazine’s Grub Street platform as one of the best sauces in NYC. Our collaboration doesn’t stop there—we often incorporate Saperavi wine into our dishes, infusing them with the bold, rich essence of Georgia’s most iconic grape.
Our collaboration extends beyond the kitchen—we share a commitment to celebrating Georgian culinary traditions while introducing innovative ideas that keep our menu exciting and relevant.
Do you have a favorite menu item at Chama Mama?
It’s hard to choose a single favorite because each dish at Chama Mama holds a special place in my heart, but there are a few that truly capture the spirit of Georgian cuisine. For me, no Georgian table is complete without Adjaruli khachapuri, Khinkali, Taste of Georgia, and Megruli Kharcho. These dishes embody the heart of Georgia and serve as the cornerstone of our menu. That said, there are also a few underrated gems I love to recommend. Our Chama Mama Salad with Jonjoli is a refreshing introduction to Georgia’s unique ingredients, and our Crispy Smashed Potatoes with house tkemali are a perfect blend of texture and flavor. For something heartier, the Megruli Kharcho with Grits delivers a bold harmony of rich, savory spices and satisfying textures—a dish that flies under the radar but never fails to surprise and delight.
Follow Along:
www.chamamama.com
@chamamamanyc
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